Larb Gai
I am going to share more everyday recipes — dishes that are easy to whip up, like breakfast when in a hurry or a quick weeknight dinner after a long day of work. This is the start of many recipes I plan on posting. The format will be also much easier to follow because of the step by step pictorial. Lol yes I will hold your hand and walk you through everything I do to achieve the said dish.
That being said here is how I make Chicken Larb at home. It will take you less than half an hour to put this together and it’s a great summer salad with lean proteins, one that packs a punch with lots of fun herbs. And it is spicy! 🤤
What is Larb?
Larb, also known as Laab and Laap is a type of Thai and Lao meat salad. It is often made with chicken, beef, pork, duck, fish or mushrooms. The meat is minced and it can be either raw or cooked. Laab is flavored with fish sauce, lime juice, crushed red chilies, toasted ground rice and lots of fresh herbs. If you want to try the grilled version of larb, check out our recipe for Nam Tok | Waterfall Grilled Beef Salad.
Pictorial Recipe
Written Recipe
Serving: 3-4
Ingredients
Jasmine Rice - 1/2 cup
Ground Chicken - 16 oz
Shallots / Red Onion - 1/4 cup, sliced
Crushed Red Pepper - 2-4 tbsp
Fish Sauce - 2 tbsp
Fresh Lime Juice - 1 whole lime
Mint Leaves - 1/4 cup, chopped
Cilantro - 1/2 cup, chopped
Any Leafy Lettuce - Romaine, Butterhead etc
Directions
In a frying pan over medium heat, toast the jasmine rice. Shake skillet frequently until rice is golden-brown, about 10 minutes. Remove the frying pan from the heat and allow the toasted rice to cool down.
In a mortar and pestle, or a coffee grinder, grind the toasted rice to a fine powder. Set aside.
In a frying pan over medium heat, add the ground chicken. Add a splash of water to break up the meat. Keep stirring until chicken is cooked all the way through, about 5 to 8 minutes.
In a large mixing bowl, add the sliced shallots, crushed red pepper, fish sauce, fresh lime juice and stir to mix.
Then add the ground chicken, along with the mint leaves and cilantro leaves. Stir to mix and let the chicken absorb the flavors.
Right before you are ready to serve, add 2 tbsp of toasted rice powder and stir to mix.
Serve it on lettuce cups like romaine hearts or butter lettuce leaves, along with the some fresh steamed jasmine rice.
Note: Traditionally Larb is eaten with cabbage, raw green beans, cucumbers and sticky rice.
Disclaimer: these everyday recipes won’t always be authentic, but more so dishes taking inspiration from various cuisines and cultures. And that’s because it’ll be made with whatever I have available in my pantry, in season and in groceries or farmers market near me.
Ps. the comment section is now open, so if you guys have any questions or thoughts, post them below! And we will get back to you with our answers.
If you do recreate our recipe, be sure to
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